Chicken Breasts Savoyarde Tell a Friend

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  • 4 - boneless, skinless chicken breasts (1/2 lb. ea.), halved
  • 2 tablespoons - salad oil
  • 1 tablespoons - butter or margarine
  • 1 - medium onion, sliced
  • 1 teaspoons - dried tarragon
  • 1/2 teaspoons - dried thyme
  • 1/2 cups - dry white wine
  • 1 teaspoons - salt
  • - dash of pepper
  • Sauce
  • 1 tablespoons - butter or margarine
  • 1 tablespoons - flour
  • 3/4 cups - dry white wine
  • 1/2 cups - canned, condensed chicken broth, undiluted
  • 1/2 cups - dairy sour cream
  • 1/2 cups - grated Parmesan cheese
  • 1 tablespoons - prepared mustard
  • - dash of pepper
  • 1 cans - 8 oz. artichoke bottoms
  • - chopped parsley
  • Directions:

    Wash chicken breasts; drain well on paper towels. In a large, heavy skillet, heat oil with 1 tablespoon butter. Add onion, tarragon and thyme; cook until onion is tender.

    Add chicken breasts, about half at a time, in single layer. Saute for 15 minutes, turning once. To sauteed chicken breasts in skillet, add 1/2 cup white wine, salt and dash of pepper; mix well. Cook over low heat, covered, 5 minutes longer.

    Make sauce:
    In a medium saucepan, melt butter; remove from heat. Stir in flour. Gradually stir in wine, chicken broth and sour cream. Cook over low heat, stirring, for 5 minutes or just until boiling. Add cheese, mustard and pepper. Cook a few minutes more, stirring. Remove from heat.

    Heat artichoke bottoms gently; drain. Arrange chicken breasts in shallow baking dish. Arrange artichokes around chicken. Spoon sauce over all.

    Run under broiler to heat through and brown - about 5 minutes. Sprinkle with parsley.

    Brief Description

    Chicken breasts in a creamy sauce served with artichoke bottoms.

    Main Ingredient:


    Category:  Poultry

    Cuisine:  French

    Prep Time: 30 min
    Cook Time: 50 min


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    Posted On:

    May 28, 2020

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